“I am really surprised at the absence of an aroma. Too bold to too faint, it’s not a good thing for me. I want to smell it’s richness. This smelled like an old wooden box that had dried raisins in it for the last 5 years. Two notes and that was it. Nothing else came through and I was disappointed. “

“Here we have an example of the origin taken as close to the edge as it can go and as such we see more of the Pralus house style than we do the intrinsic qualities of the bean. If you favour a dark roast this is impressively handled and may well be the Chuao for you.” (Stuart Robson)

“This could be Pralus? best bar of all, in fact, a great example of a bean that takes well to a dark roast being given the opportunity to see what it can reveal with such strong treatment. ” (Alex Rast)